Suckling pig spit-roasted slowly on an open fire. In Sardinia this is traditionally in a pit dug into the ground, lined with branches of herbs, particularly myrtle, the fire lit, covered with stones and then the animal placed on the stones, with more on top.
A name in Tuscany for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in Sardinia for suckling pig roasted, usually on a spit, and sometimes in a pit lined with myrtle branches.
Roast suckling pig stuffed with offal (US: organ meat), herbs and garlic. The ideal size is said to be about 70 kg (150 lbs), when the pig is about six to ten months old. It is often served at celebrations and feasts and may be sliced and served in crusty white rolls called panino so people can walk about, talk and eat at the same time. It is also served from roadside stalls. It originated in Norcia but is now found across Italy. In different regions of Italy the traditional stuffings differ. It will usually contain the offal of the pig, but, in Umbria the herbs will predominantly be wild fennel and rosemary; in Tuscany these are likely to be sage and rosemary (and sometimes the offal is left out); in Le Marche only rosemary is used, in Lazio only wild fennel. In Sardinia you may find that the pig, here called porceddu, is much smaller and is seasoned only with salt and pepper. Maybe served cold.
